NICK LIU

PROFILE

Chef Nick Liu began his career in George Brown’s Culinary Management Program. From there, he received an internship at Scaramouche, working there for nine years with a one year sabbatical in Tuscany’s Castello Vicchiomaggio.

After leaving Scaramouche, Nick traveled through England and Australia, gaining invaluable work experience at renowned restaurants such as Rhodes on the Square, Rhodes 24, The Fat Duck, St. Johns and Tetsuya

Upon returning to Toronto, Nick became Sous Chef at Splendido for a short 18 months before being offered the position Executive Chef of the Niagara Street Café. Here, he honed his skills for four years, having the honour of representing Canada as a guest chef for the G20 summit in Toronto and the Pan Am Games in Mexico.

The following year, Chef Liu received an invitation from the government to participate in the Queens Jubilee where he was asked to prepare a vegetarian dish for Prince Charles and Camilla, The Duchess of Cornwall, during their visit to Toronto.

After leaving The Niagara St Café and accomplishing a series of wildly appreciated pop-up shops under the name GwaiLo, Liu finally went on to open his current project: DaiLo. Specializing in New Asian Cuisine, DaiLo has gained critical acclaim in the restaurant industry, including the top ten best restaurants in Toronto from both the Globe and Mail and Toronto Life magazine. Nationally, DaiLo earned a fourth-place ranking in EnRoute Magazine and has made the Top 100 Best Restaurants in Canada list, two years in a row.